Pumpkin Oatmeal with Streusel Topping

This time of year, we love us some hot porridge-y goodness in the morning. And if there are pumpkin-y fall flavors in that porridge...even better. I used almond milk in this version, but I'm sure you could use regular milk. Just watch it closely in the microwave to make sure it doesn't boil over. If you get the topping ready the night before, this comes together fairly quickly in the morning. Let it bake while you get ready for the day.

**updated to add more notes--this is not like "normal" baked oatmeal. It should be the consistency of regular stovetop oatmeal, not the drier "baked oatmeal" texture. Essentially, it's regular oatmeal with a nice streusel topping. If you follow the directions below, and your oat mixture is still very milky after the microwave cooking time, you may want to cook it a bit longer in the microwave. Otherwise, the oven baking time may need to be longer. My microwave is pretty powerful....yours may need extra time. Think of this like pumpkin oatmeal custard :-).

Pumpkin Oatmeal with Streusel Topping

• 2 c. oats
• 3 c. almond milk
• 1 can pumpkin
• 3 t. cinnamon
• 1 t. ginger
• 1/4 t. cloves
• 1/4 t. allspice
• 1/2 c. dark brown sugar

1. Combine oats and almond milk in a microwave safe container with lid, and let sit in fridge overnight.
2. In the morning, microwave the oat/milk mixture on high for about 3 minutes. Stir, the microwave for about 3 more minutes, or until done.
3. Stir in remaining ingredients and spread in an oven-safe dish (I used a pottery dish, but an Pyrex 8x8-inch glass pan would work).
4. Top with topping (see below) and bake at 350 degrees for about 30 minutes or until topping looks done.

 ~Makes 4 generous servings

Topping:
3/4 c. chopped pecans (or so)
2 T. butter (or so)
3 T. brown sugar (or so)